Looking for a nutritious, versatile dish that works for any meal of the day? This Broccoli and Sweet Potato Frittata combines colorful vegetables with protein-rich eggs to create a satisfying meal that’s both healthy and delicious. I love how this frittata brings together the subtle sweetness of roasted sweet potatoes with the earthy notes of broccoli, all wrapped in a fluffy egg base.
Ingredients
- 8 large eggs
- 1 medium sweet potato, diced into 1/2-inch cubes
- 2 cups fresh broccoli florets, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup milk (dairy or plant-based)
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes until they start to soften.
- Add the broccoli florets and onion to the skillet. Cook for another 5 minutes, stirring occasionally.
- Add minced garlic and thyme, cooking for another minute until fragrant.
- While the vegetables cook, whisk together eggs, milk, half the cheese, salt, and pepper in a large bowl.
- Pour the egg mixture over the vegetables in the skillet. Sprinkle the remaining cheese on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
- Let the frittata rest for 5 minutes before slicing and serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Recipe Notes
Here are some helpful tips to ensure your frittata turns out perfect:
- Make sure your skillet is well-seasoned or non-stick to prevent the eggs from sticking.
- Test if the frittata is done by inserting a knife in the center – it should come out clean.
- Pre-cooking the sweet potatoes is crucial as they take longer to soften than other vegetables.
- Don’t overmix the eggs – gentle whisking incorporates just enough air for a fluffy texture.
- This frittata can be stored in an airtight container in the refrigerator for up to 3 days.
- For meal prep, cut into portions and refrigerate for quick, ready-to-go meals throughout the week.
- Feel free to swap the vegetables with what you have on hand – just make sure they’re cut into similar-sized pieces for even cooking.
Broccoli and Sweet Potato Frittata
This Broccoli and Sweet Potato Frittata combines colorful vegetables with protein-rich eggs to create a satisfying meal that's both healthy and delicious. I love how this frittata brings together the subtle sweetness of roasted sweet potatoes with the earthy notes of broccoli, all wrapped in a fluffy egg base.
Ingredients
- 8 large eggs
- 1 medium sweet potato diced into 1/2-inch cubes
- 2 cups fresh broccoli florets cut into bite-sized pieces
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 cup milk dairy or plant-based
- 1 cup shredded cheese cheddar or mozzarella
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
- Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes until they start to soften.
- Add the broccoli florets and onion to the skillet. Cook for another 5 minutes, stirring occasionally.
- Add minced garlic and thyme, cooking for another minute until fragrant.
- While the vegetables cook, whisk together eggs, milk, half the cheese, salt, and pepper in a large bowl.
- Pour the egg mixture over the vegetables in the skillet. Sprinkle the remaining cheese on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
- Let the frittata rest for 5 minutes before slicing and serving.